I made this wonderful Cuban style black bean soup the other day from a recipes I clipped on Evernote Food. It was simple and delicious. i wanted some type of bread to go with it But wanted something a bit different. I was in the mood for cornbread and then had an idea to spice it up with some leftover peppers and cheese. Well one thing turned into another and the rest is history.
2 cups gluten-free flour
2 cups corn meal
4 tsp baking powder
2 tsp baking soda
2 tsp salt
1 tsp ground cloves
2 cups whole milk
2/3 cup rice bran oil
2/3 cup coconut nectar
1 cup fresh chopped pineapple
1/2 cup grated sharp cheddar cheese
half of large Anaheim pepper, seeded and chopped
Preheat oven to 350° and grease a 9×15 baking pan and set aside.
In a stand mixer (or large mixing bowl) added flour, cornmeal, baking soda, baking powder, salt and ground cloves. Mix until dry ingredients are incorporated. Next add, eggs, milk, and oil. Turn mixer on low-speed and then to medium and mix for about a 60 seconds. Turn off mixer and add coconut nectar. Mix well, once nectar is added and be sure to scrap down sides and bottom of bowl.
Last, add pineapple, cheese and peppers. Mix for about 30 seconds. Spoon batter into greased baking pan. Batter may have to be spread evenly with large spoon to be sure entire pan is covered. Place into oven and let bake about 35-45 minutes. When tooth picket inserted into middle comes out clean, cornbread is done. Serve hot and enjoy.